This street dessert call “Khai Nok Gata” Some areas may be called “Khai Tao” dessert waffle Is a very popular snack in the past, since the Sukhothai – Ayudhya period even Rattanakosin to present. Tt is easy, cheap and tasty favorite Eating easier. Look as pale yellow balls made of sweet potato then fry it taste sweet.
Ingredients:
150 gms Sweet Potato
200 gms Wheat Flour
125 gms Cassava Starch Flour
400 gms Icing Sugar
1 tbsp Salt
1 cup Milk
3/4 Baking Powder
Oil for Deep Frying
Preparation:
Clean and peel the sweet potatoes, steam until they are cooked and leave to cool. You can check they are cooked by sticking a fork in them.
Mash finely, add the sugar and mix it in.
Mix the cassava flour and baking powder and mix into the potatoes.
Add the milk a little at a time and mix it in. You want the mixture to be a thick dough, add more or less milk to adjust the consistency. Leave for 1 hour.
Deep fry small balls of the dough in medium hot oil until cooked.
Breakfast is a meal that can get you stuck in a rut. Pancakes, waffles, french toast, cereal, repeat. This can get boring. Even though these pancakes, and these pancakes are some that I could eat over and over again. I have a recipe for you that is quick, versatile to your taste, and sure to please those you serve it to. Take a look...
Egg and Cheese Bake
1 lb. cottage cheese
1 lb. grated cheese of your choice
10-12 eggs
1/2 c. flour
1 tsp. baking soda
1/4 tsp. salt
1/2 c. butter or margerine
Optional ingredients:
sausage, bacon, ham, veggies (onions, peppers, broccoli, etc.)
Place the butter in a 9x13 baking dish and put into the oven. Preheat to 350 degrees and let the butter melt. Meanwhile, mix the cottage cheese, cheese, eggs, and any optional ingredients together in a bowl. Add the flour, soda, and salt.
Pour the mixture into the melted butter.
Bake for 55 minutes.
I love baked cheese! Look at it all...this is so much tastier than an omelet. I also like to serve it with green or red salsa on top. My hubby likes Tabasco on his. The corner pieces are my favorite with the extra crispy edges of cheese.
A super easy potato salad with tasty heirloom spuds. Vegan and egg-free.
I snatched up a bag of those cute little potatoes at the market yesterday. You know the ones I'm talking about. Those baby sized spuds as cute as a button. In Easter egg colors like custard and purple and pink. So sweet and adorable you want to cradle the bag and speak in your talking-to-kittens voice. Heirloom root vegetable deliciousness. Yeah, you shell out a little extra cabbage for these pretty babies, true. But I say, live a little.
I love love love this salad! I actually grew spinach in my garden this year just so I could make this salad anytime I wanted. Not kidding. My neighbor made this for a church dinner and I asked her for the recipe right then. Only I had to wait a few weeks to get it because she left for England the next day. Those were some long weeks. I made this salad the day after I finally got this recipe. Now, you can make this as the recipe says if you are serving it to a group of people, or you can do like I did. Just make the dressing and keep it in a container and make it as you want to eat it. The spinach will wilt if you put the dressing on it and put the leftover in the fridge. So I just keep the dressing in the fridge and add the onions (you'll see later) as I want to eat this. I also left out the mushrooms and cottage cheese and added sliced mozzarella cheese sticks instead.
Spinach Salad with Poppy Seed Dressing
1 (1.5 oz) package of spinach
1 c. cottage cheese (or use sliced mozzerella string cheese)
1 red onion
3/4 lb. fresh mushrooms, sliced (optional)
1/2 lb. bacon
Cook the bacon and chop it up. Put it in the fridge until you're ready to put the salad all together.
Slice the onion into thin rings.
Poppy Seed Dressing
1 1/2 Tbsp. poppy seeds
1 c. oil
3/4 c. vinegar
3/4 c. sugar
1/2 tsp. salt
3/4 tsp. dry ground mustard
Combine the dressing ingredients in a jar or bowl. Shake or mix well.
Place the onion and mushrooms (if using) into the dressing and let it marinate at least one hour. Just before serving, combine the spinach, cheese, marinated onions and mushrooms, and bacon. Toss with the dressing. Serve immediately.
Note: To make individual servings, keep all ingredients seperate and make it as you want it. Just stick the amount of onions and mushrooms you need into a small container with the amount of dressing you need. Let it sit for an hour before you add it to your salad.
Creamy and subtle coconut milk and nectarine ice cream: vegan yum.
It's been hot and sultry here in West Hollywood. [One could argue, when is West Hollywood nothot and sultry, Babycakes?] We've been settling into our new apartment, hanging curtains (adios, vertical blinds), unpacking books, and doing laundry. So before I share the new coconut milk ice cream recipe I whipped up last night (after scarfing down vegan tacos like there was no tomorrow, which would be, today) I thought I might also share a few random pics from our new neighborhood.
I know that Thailand is not the origin of the cultivated bananas. The history and seems to be in Malaysia. But here in Thailand. It is widely cultivated bananas. Because banana plants are growing and can grow easily in all weather conditions, we find ways to eat a banana in a long time. We have found that Bringing the fried bananas. Can be stored for up to a month.
Ingredients:
1 kg. Raw banana split certain slant
¾ cup or 150 g Sugar
3 tbsp Butter
1/3 cup Water
½ teaspoon salt.
3 liters of oil
2 liters of water for soaking while banana peel.
2 tbsp vinegar (mixed with water).
Preparation:
The raw banana peel soaking in vinegar water mixture (2 liters of water put vinegar 2 tablespoon) to approximately 5 minutes long black banana has made clear, clean water drain.
Slices raw banana then put in the plastic bag Cover. Let stand for 12 hours or over night. Separate the bananas into pieces.
Combine salt, sugar and water in the pot, bring to a boil stir to dissolve, add butter stir until completely melted and smooth Remove from heat and allow to cool completely.
In a heavy frying pan or a wok, Begin heating the oil over medium high heat. ( If you have a deep frying pan or a wok, fill those with vegetable oil and make sure the oil is hot )
Mix the banana and the batter syrup To incorporate. Brings to fry in hot oil immediately. Fry until golden brown and crispy. Place on a colander or strainer in a larger pan to drain the oil.
Place the mixture on the tray and spread immediately while hot.
Let cool completely before storing in air tight container.
or sealed in a plastic bag. Can store approximately 1 month.
Chinese chives or Garlic chives traditional Chinese or ku chai in Thailand, Malay and Indonesia.A relatively new vegetable in the English-speaking world but well-known in Asian cuisine, the flavor of garlic chives is more like garlic than chives, though much milder. Both leaves and the stalks of the flowers are used as a flavoring similarly to chives, green onions or garlic and are used as a stir fry ingredient. In China, they are often used to make dumplings with a combination of egg, shrimp and pork. They are a common ingredient in Chinese jiaozi dumplings and the Japanese and Korean equivalents. The flowers may also be used as a spice. In Vietnam, the leaves of garlic chives are cut up into short pieces and used as the only vegetable in a soup of broth and sliced pork kidneys.Many garden centers carry it as do most Asian supermarkets.
Ingredients:
1.5 cups rice flour
¼ cup corn flour
2 tbsp tapioca flour
1 tbsp arrow root starch
¼ cup tapioca flour, for dusting
1 1/3 cups water
2 tbsp vegetable oil
Filling:
3 cups Chinese chives, cut into short length
1 tsp salt
½ tsp pepper
1 tbsp sugar
1 tbsp chopped garlic
3 tbsp vegetable oil
Dipping Sauce:
1 sliced red spur chili
1 tbsp salt
¼ cup sugar
1 cup vinegar
3 tbsp dark soy sauce
Preparation for Dipping Sauce:
Mix all ingredients for the sauce- except the chili together Simmer over low heat until the sugar has dissolved. Remove from the heat and allow to cool. Pound the red chili (using a pestle and mortar) and stir into the sauce when it is warm.
Preparation for Dumplings :
Preheat the oil over high heat fry the chopped garlic in the oil until golden.
Add Chinese chives, pepper, salt and sugar.
Stir-fry and mix well until everything is done and quite dry.
Remove and set aside for use as the filling.
Mix all 4 kinds of flour together. Gradually add water until used up, then add the oil. Place over medium heat stirring regularly until it comes together.
Remove from the wok and leave to cool slightly. While it is still warm, knead the mixture until it becomes a soft dough. Roll into small balls about I" in diameter Place in a tray and cover with a damp cheesecloth.
Roll out each ball into a thin sheet making a dome in the center Spoon 2 tsp of the filling into the center; gather the sides together and pinch using your fingertips. Arrange on a greased dim sum tray.
Bring the water to a boil; then reduce the heat Place the dim sum trays in the steamer, and steam for 5 minutes.
Remove from the heat and serve hot with dipping sauce.
Add the egg yolk and gradually knead with the oil until a dough forms.
Roll the dough into small balls about 1.5 cm in diameter.
Cut each ball into 4 wedges, and place each end of the three wedges together to form a flower.
Cut the remaining wedge in half, roll it into a ball, and place it at the junction of the three wedges as the center of the flower.
Score the center with a knife, and brush lightly with pink color or egg yolk to make a pistil.
Arrange the flowers on a baking pan.
Bake in an oven at 300°F for 12 minutes or until the cookies are light gold.
Remove from the oven, transfer the cookies to cool down on a rack.
Smoke the cookies with a fragrant candle and store in an airtight container.
Note: To smoke the cookies : place the cookies in a container, pot etc. Put a "Fragrant Candle" in a small bowl and lit for a few seconds, then snuff out and place in the container with its contents left overnight.
Ginger has a calming and soothing flavour with a touch of a bite to it that helps to keep you alert and calm. Ginger is commonly used to help an upset stomach, motion or travel sickness or general low-grade fevers. It is also excellent for nausea and for warming you up when you feel cold (it stimulates cold hands and feet), and is esteemed as a "heating herb". Ginger is reputed to help ward off colds or improve your recovery time.
Ingredients:
4 cups of water
2-inch fresh ginger piece
lemon slice and honey (optional)
Preparation:
First, peel and slice the ginger root.
Put the water in a saucepan and bring it to boil.
Add the slices of ginger into the boiling water.
Reduce the heat, cover the saucepan, and let it simmer for about 15-20 minutes.
Strain the liquid out, and add lemon and honey to taste.
Banana bread is excellent, yes, but sometimes you need something else. Like banana muffins, or this cake. It is so moist and soft, oh my goodness! It makes a cookie sheet's worth, so it is perfect for taking to a potluck dinner. It has a cream cheese frosting that goes perfectly with it. Or you could use a buttercream frosting instead, if you aren't a cream cheese fan.
Banana-rama Cake
1/2 C. butter or margerine, soft
1 1/2 C. sugar
2 eggs
1 C. sour cream
1 tsp. vanilla extract
2 C. flour
1 tsp. baking soda
1/4 tsp. salt
2 medium ripe bananas, mashed
In a bowl cream butter and sugar together. Add eggs, sour cream, and vanilla. Combine flour, baking soda, and salt. Add to creamed mixture. Stir in bananas. Spread into a greased jelly roll pan (cookie sheet). Bake at 350 for 20-25 minutes. Let cool and frost.
Cream Cheese Frosting
1(8 oz) package cream cheese, soft
1/2 C. butter or margerine, soft
2 tsp. vanilla extract
3 3/4 to 4 C. powdered sugar
Beat cream cheese, butter, and vanilla. Beat in enough powdered sugar until it reaches the consistancy you want.
Decadent dairy-free hot fudge sauce. Vegan and gluten-free.
Now that there are some super fabulous gluten-free vegan ice creams out there (have you tried the coconut milk and almond milk based ice creams?) and we don't have to settle for less than delicious, I thought I'd reprise this silky chocolate sauce recipe from the archives. Because, you know. You may have missed it. And life is too short to live without fudge sauce.
In my book, anyway.
Happy last days of summer. Now go make a sundae.
Mexican Hot Fudge Sauce
Who can resist the combination of coffee and chocolate? This is a simple hot fudge sauce to drizzle over ice cream, flourless cake, or gluten-free brownies - you name it. It's lip-smacking sexy good.
Ingredients:
1/2 cup coconut cream 2 tablespoons raw organic agave 5 ounces dark chocolate, in pieces 1/4 cup Kahlua (omit for alcohol-free) 1/2 teaspoon ground cinnamon 1 teaspoon bourbon vanilla extract
Instructions:
In a saucepan, heat the cream until it starts to simmer. Remove from heat and add the agave, and pieces of dark chocolate; stir until melted.
Stir in the Kahlua, cinnamon and vanilla. Taste test (the fun part). Adjust sweetness level to your liking. If not using right away, pour into a glass storage container and cover.
Store the covered sauce in the refrigerator. This sauce may be made ahead and reheated gently over low heat before serving.
Lovely for drizzling over cake wedges, brownies, ice cream and holiday treats.
This recipe makes about a cup of sauce. Adjust the ingredients to make it thinner/thicker, and less sweet/sweeter to your liking.
For a Mexican Hot Fudge Sundae
Chill four fancy stemmed glasses.
Drizzle the warm sauce over a scoop of coffee, espresso chip, or coconut vanilla ice cream and a thin wedge of Dark Goddess Cake or a small square of my favorite Dark Chocolate Brownies.
Before you bake these cupcakes, get an oven thermometer.
I attempted my first baking recipe yesterday. In the new apartment, that is. The kitchen is new, not the baker. I've been around the block a time or two when it comes to batter and dough (so if you're new to the blog, Darling, don't panic- I've got armloads of gluten-free recipes waiting for your brilliance to coax them to life). See that sparkling little cupcake gem above? Try it's zesty orangeness on for size. Because the recipe I was developing for you... Well.
It failed.
What was it? you idly wonder. Zucchini bread. A bread that should have been moist and tender and bursting with juicy bits of zucchini. A perennial August favorite I haven't sunk my teeth into since going gluten-free nine years ago. So I was due.
What happened?
Here's the thing. The thing I have to share with you that could change your gluten-free baking life. The back story: the stove is new. As in brand spanking new. No gluten has ever darkened it's white enamel door (a psychological plus). And it's a gas stove (heats quickly, super efficient). So what I am about to tell you may surprise you.
The oven temperature was off. As in way off.
How do I know? I had an inkling. I bought an oven thermometer. I installed it. And I set the oven temperature to 350 degrees F. When the preheat light went off I opened the oven door. It read 400 cussing degrees.
What?
How can a brand new oven be off by 50 degrees? Turns out ovens can be off by all kinds of degrees, Babycakes. A little high. A little low. This is not uncommon. New or old, stoves can be persnickety. So if you're one of those readers who find my baking times too short or too long? Get an oven thermometer stat and take your oven's temperature. Play nurse to that Bad Boy. And find out exactly where you're at. Because the sunken loaves with gummy centers you felt guilty about? Might not be you at all, Darling. The burnt cookies that made you feel like a Martha Stewart failure? Could be your over zealous gas burner.
To test this out we set the oven temp to 300 degrees. And guess what? The thermometer read 350 degrees. On the nose.
So Steve rustled up some cookies to cheer me up in my zucchini bread grief. And not just any cookies. These Peanut Butter Quinoa Cookies. Because a girl needs a dunk worthy cookie for breakfast.
And there will be zucchini bread in the near future. Oh yes.
I found an amazing recipe for pork chops and had to share them. You could also use boneless skinless chicken breasts, too. That's what I plan to try next. The breading is so delicious. I am serious. I was eating the little bits left in the pan straight from the pan. Yep. Standing at the stove, eating bits of fried crackers. Don't judge me.
Cracker Breaded Pork Chops
2 eggs
1/4 cup milk
4 lean boneless pork chops
1/2 (16 ounce) package saltine crackers, crushed
1 cup oil for frying
2 cups water
1 cube chicken bouillon
In a medium bowl, whisk together the eggs and milk until well blended. Run the pork chops under water then roll in the cracker crumbs. Dip into the egg mixture, then back into the cracker crumbs. Make sure the chops are thickly coated. Heat the oil in a large skillet over medium-high heat. Fry chops until golden brown on both sides. Add water to the skillet, just enough to almost come to the top of the pork chops. Dissolve the chicken bouillon cube in the water. Reduce heat to medium-low, cover, and simmer until the pork chops absorb most of the water, about 15 to 20 minutes.
To deep fry, skip the water and bouillon cube. Heat frying oil to 350 degrees F (175 degrees C). Fry coated chops for about 10 minutes or until golden brown. Season with salt and pepper immediately after. They come out moist and delicious.
#11 Brittany from Baking Paradise! Congrats Brittany! I will email CSN Stores your email address and they will send you the code to use on their site. Thanks to all who entered the contest! I only had 8 on my last giveaway and this time there were 33 who entered. I love it!
I bought an ice cream maker this summer and have loved it. If you don't have one, you must get one. It will make you so happy. I then needed recipes. I have a vanilla recipe and Michelle from All Home Cooking. All Year Long. did a guest post with more recipes. I found this recipe on All Recipes. It is rich and tastes like frozen hot fudge sauce. Super perfect.
Very Chocolate Ice Cream
3/4 cup sugar
1 cup milk
1/4 teaspoon salt
2 tablespoons unsweetened cocoa powder
3 egg yolk, lightly beaten
2 ounces semisweet chocolate, chopped
2 cups heavy cream 1 teaspoon vanilla extract
Combine sugar, milk, salt, and cocoa powder in a saucepan over medium heat, stirring constantly. Bring to a simmer. Place the egg yolks into a small bowl. Gradually stir in about 1/2 cup of the hot liquid. and return to the saucepan. Heat until thickened, but do not boil. Remove from the heat, and stir in the chopped chocolate until chocolate is melted. Pour into a chilled bowl, and refrigerate for about two hours until cold, stirring occasionally.
When chocolate mixture has completely cooled, stir in the cream, and vanilla. Pour into an ice cream maker, and freeze according to manufacturer's directions.
Finally, settled in our new house. It was one long moving, the 8th in 10 years and not the last one for sure. This summer was very hectic, restless and hot! I think I already mentioned that I am not crazy about Atlanta's weather and Summer is no exception, very warm and humid,which is not my favorite combination. Trips to the swimming pool were our main destination and baking was set aside for some time. Because of the heat? yes, but not only that. The moving and the temporary instability that comes along with played a big part in my hibernation.
Back to my new kitchen and my "cher companion": the oven, I started with my ultimate weakness, the chocolate cake. I just realized I didn't post the recipe on my blog, how can that be??!! I've made this cake a thousand times, posted different pictures on flickr to the point where I felt kind of embarrassed to post anymore chocolate cake photos. I will have to post that recipe.
I also made cherry pistachio clafoutis, fruit tartelettes, a decadent chocolate mousse cake. I also made strawberry sorbet, ice creams and last but not least, one of my favorite: marbled cake. I have been looking for the best recipe for that one for some time. tried many: the dry, the dense, the tasteless...until I found the perfect one. I found it in a cookbook I bought while waiting for checkout at a department store. I initially bought this book for 3 reasons: first, it was very cheap and I liked the the cover (it was pink, my favorite color). Second, I don't like waiting in lines and needed something to keep myself busy, and third because I liked the pictures of the book. It is a tiny book with no author name, called "Baking". Ridiculously simple, but let me tell you, the recipes are very good, even impressive. Isn't it amazing when sometimes things exceed your expectations? I love that feeling. I'll try to post some of the other recipes, meanwhile try to make this cake and have it with a cup of coffee or tea, a dollop of whipped cream and fresh strawberries, or with vanilla crème anglaise, you'll love it! Enjoy your summer everyone!
Marbled Cake
10 tbsp unsalted butter, room temperature 1 cup granulated sugar 2 large eggs 6 tbsp sour cream 2 cups self rising flour*, sifted 1 tsp vanilla extract 4 oz. semisweet chocolate, chopped 4 tbsp milk 2 tbsp heavy cream
Preparation
Preheat the over to 350 degrees F. Spray a 9 by 5 loaf pan with cooking spray and line with parchment paper. Spray the parchment paper as well.
Place the chocolate, milk, and heavy cream in a heat proof bowl. Set over a pan of simmering water and heat gently until melted.
Cream together the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Add the sour cream. Gently fold in the sifted flour.
Take out a third of the batter and add the melted chocolate to it. Add the vanilla to the white batter.
Spoon the batter into the prepared pan alternating between chocolate and vanilla.
Bake for 40-45 minutes or until toothpick inserted in the middle of the cake comes out clean. Cool in the pan 10 minutes then unmold. You can glaze the cake with a ganache if you like.
*If you do not have self-rising flour, use the following for one cup of self rising flour:
1 cup all purpose flour, 1 1/4 tsp baking powder, 1/8 tsp salt
A recipe winner from the archives you may have missed. Because I haven't been cooking. I've been packing. We're moving from our Santa Monica apartment to a sweet place in West Hollywood. Like, tomorrow. If it seems as if we live gypsy lives, it's true. We do (if packing up and moving six times in fourteen months counts). We're signing a lease today. Ostensibly for a year. I hope to settle in fast and start whipping up gluten-free recipes in the new kitchen- which is, I'm happy to report, new as in brand new. New everything. Hence, a gluten-free stove. Fridge. Dishwasher. The landlord remodeled, bless her generous heart. I'll post pics as soon as the dust settles. xox Karina PS: And yes, there's a window over the kitchen sink.
This is a colorful and lower carb potato salad recipe, a welcome change from the ordinary white spud con mayo and boiled egg offerings so ubiquitous at backyard get-togethers. Why? Beyond the no Hellman's and huevos part, it features sweet potatoes, Dude. Sweet potatoes.
This month's Chocolate with François challenge was selected by yours truly. When I was asked to select the recipe for July, I carefully perused Chocolate Epiphany, searching for something different. I wanted a recipe that would really put my cooking and baking skills to the test, something that would teach me something new. As soon as I read his recipe for Chocolate Beignets with Crème
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